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A blog with all my home-cooking recipes, dining experiences and all about food!
Butterflying or spatchcocking is my current preferred method of preparing a whole chicken for roasting or grilling. It involves removing the backbone and keel bone of the bird then flattening out the bird before cooking. I find that the chicken cooks (read full article)
The only ayam percik I remember having was from Ayamas, which is a chain selling various poultry products. Although it's been more than 10 years (?) since I last had a percik roaster, I can still remember the taste - it's super juicy and so flavourfu (read full article)
I was introduced to Chinese olive vegetable 橄榄菜 in my recent trip to Hong Kong. They served it as a porridge accompaniment and was also used in a French bean and minced pork stir-fry dish. It is extremely tasty and has very strong taste and aro (read full article)
I'm a huge fan of Japanese cuisine. I don't mind having Jap food everyday, every meal (that's if the wild boar doesn't complain). I came across this dish at Swee San's The Sweet Spot. It is another relatively simple meal to put together. The hardest (read full article)
I'm recently addicted to Shacha sauce 沙茶酱, also known as Taiwanese barbeque sauce. I think part of me still misses Taiwan! It is savoury and has a seafoody, nutty and spicy flavour, which reminds me of XO sauce. Widely used in Taiwanese cuisine (read full article)
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on w (read full article)
Another way to use up some of that delicious home-made vegetable stock. Adobo is apparently Philippines' national dish. It is made up of soy sauce, vinegar, garlic, bay leaves and black peppercorn, stewed to create a characteristic salty and tangy fl (read full article)
This dish reminds me of my childhood as my grandmother used to cook this for us a lot. The thick and flavourful gravy is so good with just plain white rice. With that said, I haven't had this in ages and this was my first time cooking this dish. I ra (read full article)
It's not often that I cook duck as the oil it releases never fails to amaze me. Imagine skimming off 1 cup worth of oil for each duck you cook. And everytime I eat duck dishes in restaurants, I'd think to myself 'My god, I'm drinking at least 1 (read full article)
I had to try it when I saw it on Rita's blog. Her bird is just amazing - the colour and so evenly browned! Her version was an adaptation from Nookcook's recipe. Noobcook's East-Meets-West version was also tempting but I couldn't resist that gorgeous (read full article)
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day. Satay is actually originated in Indonesia and is commonly found in Malaysia to (read full article)
It's snowing again. I mentioned before Christmas that it was snowing, but the snow melted and everthing was back to "normal" for about a week. But now, the whole of Britain is covered in snow! A rather cool picture taken from BBC news. Frozen Brit (read full article)
Here's another creation using leftover KFC. This time it's the chicken! We don't usually have leftover KFC chicken but sometimes the wild boar goes overboard and orders like he has a litter of pigs to feed at home. For the 3 of us (bear in mind that (read full article)
Happy New Year everyone! I can't believe my Christmas and New Year holidays are over! Back to the lab tomorrow...so not looking forward to it =( I've been enjoying too much - all the food, post-Christmas shopping, more food, more shopping then (read full article)
I hope you all had a great Christmas! Enjoying post-Christmas sales?! Mine was rather quiet, just my sister and I cause the wild boar was away for locum work over Christmas. It was a last minute thing. He had to catch the late night train on Thursday (read full article)
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